Green Peas, Mint, & Ricotta Pasta

Fregola from epi
This dish, from Bon Appetit back in April, looked so pretty, I couldn’t wait to try it. I have to say, it cooked up looking quite a bit less brothy than this image shows, but it was simple and delicious, and has ingredients I almost always have on hand. These are the type of dishes I like to keep in my pocket, so I can pull them together whenever I need. I also loved the little bit of mint in this dish. So bright & springy, as well as great to use a little more mint from my garden.

Green Peas, Mint & Ricotta Pasta

  • 1 1/4 c. fregola, or other short pasta
  • Kosher salt
  • 2 T. olive oil, plus more for serving
  • 2 oz. bacon (about 3 slices), chopped
  • 1 medium onion, chopped
  • 1 c. dry white wine
  • 2 1/2 c. low-sodium chicken broth
  • Freshly ground black pepper
  • 1 c. shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 2 T. chopped fresh mint, plus leaves for serving
  • 4 oz. ricotta

Cook pasta in a large pot of boiling salted water until very al dente, 6–8 minutes. Drain pasta (do not rinse), reserving 1 cup pasta cooking liquid.

Heat 2 tablespoons oil in a large skillet over medium and cook bacon, stirring often, until bacon is brown around the edges, about 5 minutes. Add onion and cook, stirring occasionally, until bacon is crisp and onion is translucent, about 5 minutes.

Add wine, bring to a simmer, and cook until skillet is almost dry, about 5 minutes. Add broth and bring to a simmer. Add fregola and cook, stirring often, until pasta is just al dente and broth is thickened, about 5 minutes. Taste and season with salt and pepper. Add peas and chopped mint and cook, stirring, until peas are warmed through, about 2 minutes. Add pasta cooking liquid as needed to adjust consistency.

Serve topped with ricotta, mint, and cracked pepper and drizzled with oil.

Advertisements

Sweet Watermelon and Mint Salad

I wanted to add a little more interest to a bowl of balled watermelon this weekend, so I came up with this recipe, and my brother-in-law asked me to make sure to write it down, so here it is! The juice from the salad was also great, if there are any takers. This is a simple but nice way to add a twist to all the great watermelon this summer.

Sweet Watermelon and Mint Salad

1/2 large watermelon
3 grapefruit (optional)
1/3 c. sugar (can increase or decrease depending on the ripeness and sweetness of the watermelon)
4-5 sprigs fresh mint, stems removed and leaves chopped
zest of one lemon (optional)

1. Cube (or cut) the watermelon into bite-size pieces and place into a large bowl.

2. With a paring knife, cut the navel and the opposite end of the grapefruit off (so the grapefruit can sit on a flat surface), and then working around the grapefruit, remove the peel and the pith with the knife.

3. Working over the watermelon so the juices  fall into the bowl, section the grapefruit with the paring knife in between the grapefruit skins, so only the flesh falls into the bowl. Continue with the other two grapefruits, then toss the watermelon and grapefruit together. Refrigerate, if not serving immediately.